Slow cooker cooking times
Slow cooker times on low and high for meat, stews and vegetables. As a rule, an hour on high is about two hours on low.
Vegetables
| Food | Time | Temperature | How |
|---|---|---|---|
| Butternut squash Cubes | 4–6 hours | on low | In a stew or curry with stock; 2–3 hours on high. |
| Red cabbage | 6–8 hours | on low | Or 3–4 hours on high. |
| Sweet potatoes Whole | 5–7 hours | on low | Whole, wrapped in foil, with no water. |
Potatoes
| Food | Time | Temperature | How |
|---|---|---|---|
| Jacket potatoes (baked potatoes) | 6–8 hours | on low | Wrapped in foil, with no water. 3–4 hours on high. |
Chicken, turkey and duck
| Food | Time | Temperature | How |
|---|---|---|---|
| Chicken breast | 3–4 hours | on low | In a sauce or stock. 2–3 hours on high. Longer makes them dry. |
| Chicken thighs | 4–6 hours | on low | Bone-in or boneless, in a sauce. 3–4 hours on high. |
| Chicken drumsticks and legs | 4–6 hours | on low | In a sauce. 3–4 hours on high. |
| Whole chicken | 6–7 hours | on low | On a bed of sliced onion, with no liquid. 4 hours on high. Crisp the skin under the grill after. |
| Whole roast duck | 5–6 hours | on low | On a bed of onion; crisp the skin in a hot oven after. |
Beef
| Food | Time | Temperature | How |
|---|---|---|---|
| Beef mince (ground beef) In a sauce | 6–8 hours | on low | Brown first, then add the sauce ingredients. 4 hours on high. |
| Meatballs | 4–6 hours | on low | In sauce. 2–3 hours on high. |
| Stewing beef and beef stew | 7–8 hours | on low | Brown the meat first for flavour. 4–5 hours on high. |
| Beef brisket | 8–10 hours | on low | With 250 ml liquid. 5–6 hours on high. |
| Roast beef joint | 6–8 hours | on low | Pot-roasted with vegetables and stock, until tender rather than pink. |
Pork, bacon and sausages
| Food | Time | Temperature | How |
|---|---|---|---|
| Pulled pork (pork shoulder) | 8–10 hours | on low | With 250 ml stock, cider or cola. 5–6 hours on high. |
| Pork ribs | 6–8 hours | on low | Cut to fit; finish under the grill with sauce. |
| Gammon joint | 5–7 hours | on low | Covered with cola, cider or stock. |
Lamb and game
| Food | Time | Temperature | How |
|---|---|---|---|
| Lamb shanks | 7–8 hours | on low | 4–5 hours on high. |
| Leg and shoulder of lamb | 7–8 hours | on low | Shoulder of lamb, until it falls apart. |
Rice, pasta and grains
| Food | Time | Temperature | How |
|---|---|---|---|
| Lentils, chickpeas and dried beans Soaked beans | 8–10 hours | on low | Soaked beans, after boiling hard for 10 minutes. |
Tips
- Fill the slow cooker between half and two-thirds full.
- Browning meat first isn’t needed for safety, but it gives much more flavour.
- Root vegetables cook more slowly than meat: cut them small and put them at the bottom.
- Don’t lift the lid more than you need to: each time adds about 20 minutes.
- Thaw frozen meat before it goes in, so it doesn’t sit too long at an unsafe temperature.
Questions
How long to cook chicken breasts in a slow cooker?
3–4 hours on low. In a sauce or stock. 2–3 hours on high. Longer makes them dry.
How long to cook jacket potatoes in a slow cooker?
6–8 hours on low. Wrapped in foil, with no water. 3–4 hours on high.
How long to cook chicken thighs in a slow cooker?
4–6 hours on low. Bone-in or boneless, in a sauce. 3–4 hours on high.
How long to cook pulled pork in a slow cooker?
8–10 hours on low. With 250 ml stock, cider or cola. 5–6 hours on high.
How long to cook beef stew in a slow cooker?
7–8 hours on low. Brown the meat first for flavour. 4–5 hours on high.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.